Here’s some delicious news that will melt the heart of chocoholics around the world: next month Switzerland will unwrap a brand new chocolate museum in Courtelary, Bern—and it already sounds utterly moreish.
The brainchild of chocolatier Camille Bloch, the doors of Chez Camille Bloch will swing open on 21 October with courses, tastings and a seminar centre among the treats on offer. The family-run company has been working on the project for longer than 36 months, and the new museum will be equipped to receive around 100,000 visitors each year.
Among Camille Bloch’s most cherished products are the rectangular Ragusa bars which are filled with praline filling and whole hazelnuts, and the gianduia oozing (chocolate and hazelnut spread) Torino treats. An onsite shop and café have been built in the museum as well.
This is the second time that Swiss chocolate has hit the headlines in recent weeks after Zurich-based chocolatier Barry Callebaut invented pink chocolate. The naturally-made chocolate is made with a ruby cocoa bean and tastes sour and sweet with a tang of berry.
Swiss chocolate is among some of the finest in the world and there is no shortage of places in which to get your fill: a Chocolate Train (actually a belle époque Pullman car) takes hungry passengers from Montreux to a chocolate factory at Broc; Schokoland in Lugano mixes history and free tastings; and the interactive Verkehrshaus museum in Lucerne is the most popular museum in Switzerland—in part thanks to the Swiss Chocolate Adventure which delves deep into the belly of chocolate from production to distribution.
Other places your dentists would rather you didn’t visit include Café Sprüngli in Zürich, which has been dosing sweet-toothed tourists up on everything from chocolate to brightly-coloured Luxemburgerli macaroons since 1836, and Milk Bar in Verbier which is famed for its grands crus de cacao (hot chocolate).